Deconstructed Beet Salad

Name: Deconstructed Beet Salad
Total time: 3000 s
Yield: 4 servings
Ingredients: 1 cup crème fraîche; 1/3 cup horseradish; 1 tablespoon dijon mustard; 1/2 teaspoon salt; 1 teaspoon Balsamico Bianco; 1 pound baby beets; 1/2 cup goat cheese crumbled; 1/4 pound watercress; 2 tablespoons Marcona almonds

KitchenAid

9Ingredients

┅Calories

50Minutes

Ingredients

servings:

1 cup crème fraîche
1/3 cup horseradish
1 tablespoon dijon mustard
1/2 teaspoon salt
1 teaspoon Balsamico Bianco
1 pound baby beets
1/2 cup goat cheese (crumbled)
1/4 pound watercress
2 tablespoons Marcona almonds

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Directions

1Place creme fraiche, horseradish, dijon, salt and white balsamic in blender. Blend on setting 4 (puree) 1 minute. Store in refrigerator until ready to use. Can be made 3 days ahead.
2Preheat oven to 400 degrees. Wash beets and wrap in foil. Bake 30-40 minutes until tender. Remove from oven and cool. Peel beets and cut into quarters.
3To assemble, divide beets between 4 plates. Top with goat cheese, almonds and watercress. Drizzle each plate with 2 tablespoons Creamy Horseradish Dressing. Serve immediately with additional dressing.

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